Teriyaki Chicken

Teriyaki Chicken


320g boneless chicken whole legs

2 tbsp cooking oil

Seasonings: (mixed well)

2 tbsp Kikkoman soy sauce

2 tbsp sake

2 tbsp mirin

1 tsp sugar

1 tsp grated young ginger

1 tsp grated garlic


1 tsp toasted white sesame seed

Serve with:

Shredded lettuce

Preparation Instructions:

  1. Rinse and pat-dry the boneless chicken whole legs. Make slashes on thicker part of the meat and cut into bite-size pieces.
  2. Heat up a non-stick skillet with 2 tbsp of cooking oil. Pan-fry the chicken pieces until golden brown. Remove and set aside.
  3. Use paper towel to wipe dry the non-stick skillet. Add in seasonings, constantly stirring on low heat until slightly thicken.
  4. Add in pan-fried chicken pieces, constantly stirring until the chicken pieces absorb most of the sauce.
  5. Dish out to a serving bowl lined with a bed of shredded lettuce. Garnish with toasted white sesame seed. Serve.



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